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Friday, February 17, 2012

Baking Edition: Chocolate Fudge Brownies

I really thought I was recovering from my gastroenteritis. And I did. But since my body was so weak, it succumbed to the regular flu *pout*. I decided to stop wallowing in self-pity and whip up some delicious treats. Mostly for the hubs, since these are his favourite. These, my friends, are FUDGE BROWNIES! They're easy to make and easy to eat! I have to warn you, this is a pretty picture-heavy post and might induce the inner baker in you... but let's begin!

Chocolate Fudge Brownies

2/3 cups all-purpose flour

1/2 cup butter

3 eggs

1/2 cup unsweetened chocolate

1/4 cup brown sugar

3/4 cup granulated white sugar

1 tsp vanilla extract

1/4 tsp salt

For Ganache:

1/3 cup whipping cream

1 1/3 cup unsweetened chocolate

1 tbsp butter

Crushed nuts (optional)

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First, preheat your oven to 350°F or about 180°C.

1. Melt the unsweetened chocolate with the butter. I did this in the microwave for 40 seconds. Let this cool down to room temperature.

2. Prepare your pan. You can either use parchment paper, or tin foil (which I ran out of) but I find that tin foil is a lot more effective and easy to remove after!

3. In a mixing bowl, first mix your brown and white sugar together, then whip in the eggs and vanilla extract. Mix well!

4. Now add your chocolate and butter mixture into this and quickly whisk. Mix well.

5. Add the flour and the salt together. This is the most important part - DO NOT OVERMIX, as in, don't mix vigorously. You should just lightly mix it enough until you don't see the flour anymore. If you overmix it, your brownie will turn out too cakey instead of that dense, fudgy texture.

6. Prepare your ganache by heating up the butter and whipping cream first. Again, I just put it in the microwave for about 45 seconds until it was somewhat bubbling. Then I added the chocolate, let it sit, and whisked it all together until it was smooth and thick. Let this cool to room temperature.

7. Pour your brownie batter into your pan, and bang it on your counter a few times so it releases all the air bubbles. You want your brownies DENSE, not airy. Stick the brownies in the oven for about 20-25 minutes, depending on your oven. To check for doneness, simply stick a toothpick in. If it comes out still wet, it can go in for a few minutes longer. If it comes out clean, it's ready!

Keep in mind that once you take it out, you have to let it cool down completely so that it sets and firms up. Once it cools down, spread the ganache mixture over top evenly and sprinkle with nuts. You can omit the nuts if you don't like them. They will still taste good! Now, don't be tempted to cut them yet! Stick them in the fridge for at least an hour before cutting into them. It will make them even denser.